Mouthwatering delights for gourmets

Our family-run gourmet restaurant Schwabenstube invites you to enjoy its creative cuisine in a 170-year-old half-timbered building. Enjoy the very best of regional and international dishes in a luxurious ambience. Taste the sophisticated delicacies prepared by our star-rated chef in a familiar and cosy atmosphere. For four generations now, with friendly service and outstanding cuisine, we have been ensuring that you feel at home in the Adler Asperg and that you can devote your attention entirely to enjoying every aspect of life here.

Schwabenstube

Adler Menu
Duck liver
with rhubarb, shiso and granola
Norway lobster
with peas, lemongrass and habanero
Sweetbread
with Perigord truffle, egg yolk and cauliflower
Saddle of lamb
with belly, morel mushrooms, green asparagus and fondant potatoes
Almond chocolate
with bergamot, thymeand red oxalis
or
Cheese from the Fromagerie Tourrette Strasbourg
as 5-Course menu
170,– €
as 4- Course menu (without Sweetbread)
150,– €
Wine pairing
4 – course € 65,00
5 – course € 75,00
Vegan Menu
Beetroot
with pickled beetroot, herb sorbet and mustard seeds
Black salsify
with kale, pear and black salsify broth
Puff pastry pie
with peas, baby carrots, morels and young leeks
Coconut mousse
with pineapple, rum and pineapple sorbet
4 course menu
89,– €
as a 3-Course menu (without beetroot)
75,– €
Regional Menu
Black Forest trout
with cauliflower, herb mousse and green apple
Wild garlic foam soup
with wild garlic flan, veal head and green asparagus
Beef loin and braised ribs
with Stuttgart giant mushrooms, Höri Bülle mushrooms, marinated bean kernels, jus and homemade Swabian noodles
Rhubarb
with walnuts, yoghurt and black walnut ice cream
as 4-Course menu
99,– €
as 3-Course menu
(without soup)
82,– €
TO SHARE FOR 2 PERSONS
veal tartare
with veal head, cauliflower, herb mousse and green apple
52,– €
Salmon trout
with black salsify and salted lemon beurre blanc
49,– €
Short ribs, cooked for 48 hours
with green asparagus, rhubarb and fondant potatoes
82,– €
Starters
Black Forest trout
with cauliflower, herb mousse and green apple
24,– €
Duck liver
with rhubarb, shiso and granola
44,– €
Beetroot
with pickled beetroot, herb sorbet and mustard seeds
19,– €
Sweetbread
with Périgord truffle, egg yolk and cauliflower
42,– €
Soups
duck stock
with homemade udon noodles, beech mushrooms and confit egg yolk
24,– €
Wild garlic foam soup
with wild garlic flan, veal head and green asparagus
19,– €
Main courses
47,– €
Saddle of lamb
with belly, morels, green asparagus and fondant potatoes
48,– €
Puff pastry pie
with peas, baby carrots, morels and young leeks
39,– €
Wild-caught sea bass
with peas, lemongrass and habanero
52,– €
Dessert
Almond chocolate
with bergamot, thymeand red oxalis
21,– €
Coconut mousse
with pineapple, rum and pineapple sorbet
21,– €
Rhubarb
with walnuts, yoghurt and black walnut ice cream
21,– €
Easter menu
110,– €
95,– €
39,– €